The rich, creamy sauce is also delicious on crisps, puddings and cobblers.
Recipe information
Yield
Makes 4 servings
Ingredients
3 cups apple cider
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1/4 teaspoon vanilla extract
2 drops lemon extract
4 slices purchased pound cake
1 pint vanilla ice cream
1/2 cup walnuts, toasted, chopped
Preparation
Step 1
Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes. Add cream; boil until slightly thickened, about 2 minutes. Transfer to bowl. Whisk in butter and both extracts. Cool slightly, then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
Step 2
Place 1 slice of cake on each plate. Top each with ice cream, sauce and nuts.
